Pasta dish
Clams with fregola, peas and parsley pesto
Tracking down the Sardinian pasta shape is worth the extra effort for its nutty, toasted aroma.
- < 30 mins
- Danielle Alvarez
- Recipe collection
- Quick & easy
14 light and veg-packed pastas (plus the perfect garlic bread) to make this week
Bright, affordable and packed with seasonal veg, these pasta recipes make the perfect midweek meal.
Adam Liaw’s spaghetti with spring vegetables and mascarpone
I am of the view that you can almost never use too much olive oil when making pasta, so while I’ve written ¼ cup in the ingredients list, feel free to be even more generous.
- < 30 mins
- Adam Liaw
Spaghetti assassina meets pasta limone
This Italian recipe mash-up takes the concept of lemon pasta into an entirely different territory.
- < 30 mins
- Katrina Meynink
Spaghetti all’assassina (assassin’s spaghetti)
It may get its name from the cook “killing” the pasta, but in truth, that is what makes the dish come alive.
- < 30 mins
- Katrina Meynink
RecipeTin Eats’ creamy tomato sausage pasta is a time-poor cook’s dream
Whip up this inexpensive midweek pasta dish in double-quick time and pretend you’ve been labouring in the kitchen for hours.
- < 30 mins
- Nagi Maehashi
Restaurant quality or flop? Fresh, fancy supermarket pastas ranked from the sloppy to the top
Have you noticed an explosion of fresh packet pastas in the supermarket recently? Good Food tastes and rates them for flavour and value, with mixed results.
- Bianca Hrovat
Julia Busuttil Nishimura’s five-ingredient spaghetti is the perfect Friday night food
With just a handful of ingredients, the key to this dish is to source the best produce you can find.
- < 30 mins
- Julia Busuttil Nishimura
Give peas a chance with Adam Liaw’s pleasingly easy macaroni recipe
Traditional pasta e piselli dishes often involve cooking the peas until they are very soft, starting to brown and becoming quite savoury.
- < 30 mins
- Adam Liaw
Adam Liaw’s cauliflower and ricotta spaghetti
Getting some good browning on the cauliflower – even to the point where it looks a little burnt – is key to developing the savoury characteristics of this wonderful vegetable.
- < 30 mins
- Adam Liaw